Tables index

From

The Combined Effect of Phytosterols and Lactulose Supplementation on Yoghurt Quality

Ben Moussa Olfa, Mzoughi Marwa, Chouaibi Moncef, Boulares Mouna, Hassouna Mnasser

Journal of Food and Nutrition Research. 2019, 7(4), 261-269 doi:10.12691/jfnr-7-4-2
  • Table 1. pH values, Dornic acidity (°D) and syneresis (%) of different yoghurt samples (Control yoghurt: (C), enriched with 1.6% of phytosterol (P), enriched with 6% of lactulose (L), enriched with both phytosterols and lactulose (P+L) during storage period (1st, 7th, 14th, 21st and 28th days)
  • Table 2. Peroxide values (expressed as meq O2 kg/L of fat) and TBARs (expressed as mg MDA / kg of yoghurt) of yoghurt samples (enriched with 1.6% of phytosterol (P), and enriched with both phytosterols and lactulose (P+L) during storage period (first, seventh, 14th, 21st and 28th days)
  • Table 3. Rheological parameters and firmness values of different yoghurt samples (Control yoghurt: (C), enriched with 1.6% of phytosterol (P), enriched with 6% of lactulose (L), enriched with both phytosterols and lactulose (P+L) during storage period (1st, 14th and 28th days)
  • Table 4. Factor loadings of sensory attributes for principal components